Heterocyclic acetals in Madeira wines

J. S. Câmara, J. C. Marques*, A. Alves, A. C. Silva Ferreira

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

46 Citations (Scopus)


The maturation of Madeira wines usually involves exposure to relatively high temperatures which affect the aroma and flavour composition leading to the formation of the typical and characteristic bouquet of these wines. The formation of heterocyclic acetals (1,3-dioxanes and 1,3-dioxolanes) was investigated in order to determine levels and for possible use as indicators of wine age. The results show a linear correlation of the investigated acetals with wine age but suggest that the acetalization reaction is not particularly affected by the drastic oxidative conditions observed during maturation.

Original languageEnglish
Pages (from-to)1221-1224
Number of pages4
JournalAnalytical and Bioanalytical Chemistry
Issue number8
Publication statusPublished - Apr 2003


  • 1,3-Dioxanes
  • 1,3-Dioxolanes
  • Acetals
  • GC-MS
  • Madeira wine
  • Wine-ageing


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